Chicken is famous for its delicious, tender, mellow, thick and fragrant taste. This nourishing soup is delicious. The soup is white, the chicken is delicious, and the ginkgo is fragrant and soft. This is really unforgettable delicious. White fruit is the fruit of ginkgo biloba. Li Shizhen's Compendium of Materia Medica says that cooked food warms the lungs and benefits qi, relieves asthma and relieves cough, reduces defecation and stops turbidity; Eat raw sputum, disinfect and kill insects. Qingcheng Mountain is rich in ginkgo biloba.
Chicken is stewed with ginkgo biloba in the traditional way, and then pork elbows are added with a little salt and rock sugar. Juice is delicious, fragrant but not greasy, and has therapeutic value. Tricholoma matsutake is a precious fungus. Its scientific name is Tricholoma matsutake, and its aliases are Tricholoma giganteum, Tricholoma matsutake and Auricularia auricula. Tricholoma matsutake has high nutritional value and is rich in crude protein, crude fat, crude fiber, vitamin B 1, B2, vitamin C, vitamin PP and other elements. It not only tastes delicious, but also has medicinal value.
Can strengthen body constitution, benefit stomach, relieve pain, regulate qi, eliminate phlegm, expel worms, and treat diabetes. It is an ideal health food for the elderly. Matsutake has been regarded as delicious in Europe and Japan since ancient times. In ancient times, Japan also regarded Tricholoma matsutake as one of the tributes offered by the people to the nobility and the royal family. Tricholoma matsutake, with its big head, thick handle, white and tender meat and rich flavor, is a delicacy for senior banquets. Qingcheng old bacon looks black and yellow, with distinct layers, golden skin and luster.
The appearance of lean meat is black and red, and it is rose after cutting. Strong fragrance, fresh taste, long aftertaste and unique flavor. It is a representative traditional flavor meat product and local product gift treasure of Qingcheng Mountain in Dujiangyan. Its edible methods are diverse and convenient, and it can be steamed, fried and made into soup. If washed with warm water, steamed (boiled) for about 20 minutes, sliced after cooling, and then steamed to eat, it tastes better. Dong Tian milk wine Dong Tian milk wine, commonly known as Li Mao wine, is mainly made of kiwifruit.
Juice was squeezed according to the traditional Taoist craft of Qingcheng Mountain, and then fermented in a sealed tank with high sugar and low alcohol. Then the fermented juice is mixed with fermented mash juice, crystal sugar, a little distiller's yeast and other auxiliary materials to make milk wine. The wine is jasper in color, thick as milk, mellow and refreshing, and has a long aftertaste. Du Fu once wrote a poem "Bottle of Milk Wine in the Tang Dynasty", which was full of clouds and smells. Whip the horse and pity the fisherman, wash it and taste it. Shizan milk wine.